Cedar Plank Sockey Salmon

Ingredients

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Published: 6/13/2008 11:29 am

Updated: 6/13/2008 11:32 am

4 six oz. portions sockeye salmon
1 med. or large sized eggplant cut into four ½ inch thick slices
1 ea. red and yellow pepper cut into large but still bite sized pieces
1 bu. asparagus w/ tough bottom inch or so cut off
1 large red onion cut into ½ inch thick rings
dijon mustard
olive oil
salt and pepper to taste
4 cedar planks*

Directions

Soak cedar planks in water for at least 3-4 hours. This will help prevent the planks from charring too much.

Season each salmon portion w/ salt and pepper and coat w/ layer of Dijon mustard, then place on cedar planks and put on med. – med. high pre-heated grill.

Cook with lid shut 10-15 min. (check now and again to make sure planks are not burning too much if so reduce heat).

Remove salmon from grill and set aside. Next coat all vegetables w/ olive oil and season to taste w/ salt and pepper, place on hot grill (working in batches if necessary)and grill until slightly charred (the vegetables will be slightly limp but still crisp after 5-6 min.).

Arrange vegetables in center of plate and place salmon on top.

This dish can be drizzled w/ balsamic vinaigrette if desired.

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